Cover the perfectly cleaned chicken with lightly salted water and cook with the roots until it is done. Let cool a little, then remove the meat from the bones, cut into pieces and keep warm.
Cook the rice in salted water as usual.
Prepare a pale yellow roux from the butter, flour and the onion cubes, gradually fill up with 500 ml of the strained chicken broth, stirring constantly, otherwise lumps will form. Simmer on a low flame for about 10 minutes, stirring frequently. Season to taste with salt, paprika and lemon juice. Take the sauce off the stove and peel it with an egg if you like. Put the pieces of meat in the sauce.
Arrange with the rice on plates.
If you like, you can also choose from various types of vegetables, such as B. Add mushrooms, asparagus and peas.
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